Dry food processing environments require strict hygiene control to prevent contamination from dust, fine particles, and allergens. Since dry products such as grains, flour, spices, or snacks generate airborne particles, hygiene risks often come from airborne contamination, residue buildup, and cross-contact occurring on equipment and production surfaces.

Industry Hygiene Risks:

• Dust and Particle Accumulation: Dry food production creates fine particles that settle on equipment, conveyors, and packaging lines, increasing contamination risks if not removed regularly.

• Allergen Cross-Contact: Production of different dry products in shared areas can lead to allergen transfer without proper hygiene controls.

• Surface Contamination: Even without moisture, powder residues can retain microorganisms and compromise food safety.

Our Solution:

Maintaining hygiene in dry food processing requires reliable personnel and surface sanitation systems. The Personnel Hygiene Station helps ensure workers enter production areas with proper hand and footwear sanitation. The Surface Disinfection Machine supports surface-level hygiene by reducing microbial risks on equipment and materials.

For more hygiene solutions for dry food production, explore:

• Personnel Hygiene Station

• Surface Disinfection Machine